rizzle the mixture over the potato salad and stir in lightly
ubes. Form balls of mashed potato mixture, using an ice cream
he filling and shape into ball. Place on a baking sheet
Preheat oven to 350\u00b0F.
Bake the potatoes until tender, then peel and mash them.
Stir in the brown sugar, orange juice, zest and nutmeg.
In a separate bowl, toss the coconut with the sugar and cinnamon.
Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball.
Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.
Dissolve yeast in 1/2 cup warm potato water.
Add to the potato water mixture.
Mix warm potato water, sugar and salt together. Mix egg whites and shortening together.
Add yeast mixture.
Mix together mashed potatoes and flour.
Add to yeast and egg white mixture.
Mix well and knead until smooth.
Place in refrigerator immediately.
Punch down occasionally.
May be kept for 5 days.
Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer,
Drain, then mash with a potato masher until smooth. Set aside
AKE THE CROQUETTES:
Place potato, yucca, butter, remaining seasoning mix
orm into a ball.
Also divide the potato mixture into 8
Place the potato in a small saucepan and
Prepare the sweet potato by piecing it several times
walnut) out of the potato mixture by rolling the mixture
tir in the instant mashed potato powder. Continue to cook until
Fillng: Stir-fry garlic and shallots with a little butter or margarine.
Stir in meat, carrot and celery.
Then add water and the rest of the spices.
Mix in cornstarch and stir until mixture thickens.
Add a little bit of the above mixture to the center of 1-2 tablespoons of mashed potato.
Cover the mixture and shape into a round ball.
Roll the finished ball into lightly whisked egg mixture and then roll onto the bread crumbs.
Deep fry in hot oil until lightly browned.
This recipe can be easily doubled.
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
he flour mix, until a ball is formed.
*Knead the
oil, steam or microwave sweet potato until tender; drain. Place spinach
-cupful of the potato mixture into a ball with your hands
Drain and mash with a potato masher. Put aside.
For
/2 of the recipe as this recipe makes 2-9 inch